2 tablespoons smoked paprika
1 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon oregano
2 lbs chicken thighs excess fat removed, boneless or bone-in
1 medium onion, thinly sliced
1 14-ounce can chickpeas, drained
2 tablespoons olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup chopped fresh cilantro or parsley
Stir together the smoked paprika, salt, garlic powder, pepper, and oregano in a large bowl and coat chicken with spices. This can be several hours ahead of time and placed in the refrigerator or right before cooking however, the longer the chicken marinates the more deeper the flavors will be.
Preheat oven to 350°F and layer the bottom of a casserole dish with sliced onions. Put chicken in large bowl and add drained chickpeas, lemon zest and oil to chicken. Toss to coat evenly. Arrange chicken pieces, skin-side up, on top of the onions and arrange the chickpeas between the chicken pieces.
Bake uncovered at 350°F for 40-45 minutes, or until meat thermometer registers 165°F and chicken is lightly browned.
Sprinkle with chopped fresh cilantro or parsley. Add more salt and pepper to taste.